BRADSHAW SOCIAL HOUSE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. PIC stated his serve safe has expired and they are looking into getting it. REPEAT -1-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wet hands at handwash sink, turn off faucet with bare hands, and attempt to initiate dish washing/putting away clean dishes. Food employee was working with dirty dishes and attempted to put away clean dishes directly after. EHS intervened and explained to PIC, PIC demonstrated and explained handwash procedures to food employee. Employee re-washed hands properly. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottom of flip top on cook line cold holding above 41F. See temp. Chart. Also observed WIC cold holding above 41F. Many TCS food items were out of temperature at this time. Items included : diced tomato, 3 containers of tomato slices, brisket, shredded lettuce, 4 containers of cut lettuce, 3 containers of ham slices, 3 containers of turkey slices, 2 containers of cole slaw, 2 containers of salsa, cooked red peppers, pizza sauce, chili, 3 containers of aus jus, cooked chopped chicken, cooked pork, 2 bins of blanched French fries, 1 large bin of cooked chicken wings, 1 bowl of cooked chicken wings, 2 containers of buttermilk containing batter mix, either, black beans, mashed potato, broccoli soup, buttermilk ranch, heavy cream. Flip top bottom portion ambient was 44 via EHS thermometer and 43 via facility internal thermometer. Walk in cooler temperature was observed at 45F, PIC lowered temperature of cooler and EHS checked 30 minutes later to observe fans delivering air at 37F. 3 DAY VR to ensure flip top is serviced and capable of holding TCS foods 41F and below, while EHS is on site the WIC will also be verified for longevity of cold holding functionality. REPEAT -3-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked rice date marked 10/17-10/24 and cooked noodles date marked for 10/18-10.24. CDI - PIC verified the correct date on the rice via the main batch in the WIC and placed the correct date. PIC voluntarily discarded cooked noodles. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed large plastic bin of cooked chicken wings and a bowl of cooked chicken wings in WIC with no date marking. PIC stated they were prepared day prior to inspection. CDI - PIC was re-educated on date marking procedures but ultimately voluntarily discarded items due to time/temperature violations. REPEAT -3-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in densely packed container with other individual tightly packed and closed bags, preventing adequate airflow to cool appropriately. CDI - PIC redistributed bags onto a single layer on a flat sheet pan.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 bins at breading fry station with no labeling to indicate contents. Also observed one white bin under prep table with no labeling to indicate contents. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with gap between door frame and door when fully closed. Replace or repair to protect establishment from insect or rodent entry. EHS did not escalate points due to not observing any pests throughout the kitchen during inspection. REPEAT -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed cutting boards with deep grooving and discoloration. Also observed WIC with large gap at bottom of the door when closed and dump sink located in dish pit held together at the legs with plastic wrap. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed canwash faucet leaking when turned off. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 3 light bulbs not working above the cook line grills and stove. Observed all sinks in facility pulling away from wall with no caulking, allowing water pooling, microbial growth, and potential pest harborage. Caulk these areas so it is smooth, intact, and easily cleanable. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed large cracks along cook line floor of kitchen and excessive floor damage around grease trap located in dish pit rendering floor not smooth and easily cleanable. REPEAT -1-

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed 1 ventilation hood missing at time of inspection directly above grill. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. PIC stated his serve safe has expired and they are looking into getting it. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 3 cucumbers in the walk in on a sheet tray that were moldy. CDI - PIC voluntarily discarded cucumbers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pickle slices soaking in milk mixture at 43F and milk/egg mixture for pickles at 44F in walk in cooler. PIC stated it was from last night. CDI - PIC voluntarily discarded. All other cold holding items were in temperature in walk in cooler and in prep unit and grill drawers. Big improvement from last inspection. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed fully cooked pork sitting on 3 comp sink. Pork was at 40F. PIC stated it was just placed there by cook. EHS educated PIC on proper thawing methods. CDI - PIC placed pork in walk in cooler to continue to thaw.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with gap between door frame and door when fully closed. Replace or repair to protect establishment from insect or rodent entry.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed drain pan under ice machine full of rust. Floor around drain pan with build up and floors around ice machine need to be cleaned. REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors through out kitchen cracked and chipped away exposing concrete. Floors must be smooth and easily cleanable.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 covers for lights in ceiling missing in kitchen near back door. Replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed hot water at hand sinks in kitchen 53F. Needs to be a minimum of 100F. CDI-plumber changing out mixing valve 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser not operating in prep/dish area. CDI-cover wasn’t put back on correctly. Cover put back on and soap dispenses.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed build up of grime in prep sink and 3-comp sink. Keep equipment clean. Verification Required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed old stickers and tape residue on containers stored as clean. Verification Required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of TCS foods in drawers >41F. Foods that were < 41F had been put in drawer partially frozen. CDI-all out of temp foods voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed lettuce in prep top and milk, chicken in walk in without date marks. CDI voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed foods date marked past 7 day hold. Black beans 1/28, pimento cheese 1/28, hot dogs 1/26. *if items are frozen then thawed a date mark is needed to reflect when food was thawed to keep track of the 7 days. CDI-items voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat- Observed soiled wiping cloth on cutting boards.

5-205.15 Maintain a plumbing system in good repair. Observed very slow floor drain at dishmachine, looks like grease is backing up. Ran dishwasher several times and floor drain did not overflow but came very close and clogged with grease. Repair ASAP. Verification required

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted through in back. Grease/trash on ground needs scooping up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed drain pan under ice machine full of rusty sludge. Ice machine draining pretty heavily into it. Floor around drain pan with build up. Replace missing ceiling tiles (above ice machine)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build-up on ice machines interiors and door areas, front and back of house. Put on a more frequent cleaning schedule

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil housemade mixture kept at room temperature. Garlic mixed with oil must maintain 41F or less. CDI-voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed missing asterisks next to foods served undercooked on request. Make sure asterisks are large/dark enough to see. Verification Required

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple drain flies in kitchen. Keep floor areas around drains clean

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on cutting board

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in gap between counter and prep unit.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed build-up in fan covers of WIC. Observed large cracks in floor and large pieces of sealant missing all throughout kitchen area. Repair necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Repeat-Observed employee phone on prep unit during inspection. Sweater on coffee bin. Ensure employee belongings are stored in appropriate locations. 6-303.11 Provide required lighting intensity. Observed low lighting in WIC, cannot see food without use of flashlight

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed multiple heavily dented cans in dry storage during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of heavy cream and container of cut lettuce in prep unit not baring date indicating their date of opening. Observed hotel pan of portioned risotto in prep unit baring a prep date of 5/26. CDI - Heavy cream voluntarily discarded. PIC confirmed prep date of lettuce and labeled. PIC confirmed risotto was prepared on 5/31, and the date on the hotel pan was incorrect. Date label corrected. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and scratches on cutting surface. Resurfacing or replacement necessary. Repeat. 1 pt.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large cracks in floor and large pieces of sealant missing all throughout kitchen area. Repair necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep unit during inspection. Ensure employee belongings are stored in appropriate locations. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed housemade chipotle mayo and commercially made caesar dressing in prep unit holding above 41F during inspection. Caesar dressing’s original packaging states it must remain refrigerated after opening. CDI - PIC voluntarily discarded sauces. EHS recommended storing sauces in bottom of prep unit. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two opened containers of milk in WIC not baring label indicating their date of opening. PIC was able to verify when one of them had been opened. CDI - PIC discarded container they were not able to verify the opening date of, and labeled the container they were able to. Repeat. 1.5pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of sauces in squeeze bottle with no labels indicating its contents. Ensure all containers storing food that is not easily identifiable are labeled properly. Repeat. 2 pts.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed heavy rusting on various shelving units throughout kitchen. Observed multiple cutting boards with heavy damage on the cutting surfaces. Observed three fryer baskets and one fry spider with damage being stored as clean or ready to use. Repair or replacement needed. Repeat. 0.5 pts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restrooms during inspection. Ensure restrooms have adequate waste bins for hygiene product disposal. Repeat. 0.5 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors throughout main kitchen area in need of resurfacing. Floors in dish pit area heavily damaged and in need of repair. Repeat. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw hamburger patty, doff gloves, and go to don new gloves without washing hands in between. CDI - EHS interfered and had employee wash hands. Repeat.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed house made chili, house made beans, commercial queso on its second reheat, and commercial alfredo on its second reheat in steamwell reheating at 10:55am. Temperatures ranged from 109F-127F. PIC stated all items had been placed in steamwell to reheat at 9:30am. All items were between 117F and 136F by 11:20am, and were about to miss the reheat window. CDI - PIC placed all items into pots on the stove to reheat. All items reached 165F or above by 11:30am.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of milk in WIC not labeled with date of opening during inspection. CDI - PIC was able to verify date of opening for one, and discarded the other. All other date marking in facility was within compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tomatoes in WIC cooling in a deep hotel pan during inspection. Tomatoes did not drop temperature between 10:50am and 11:15am. CDI - PIC placed on shallow pan in RIF to cool rapidly. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of sauce, oil, and water in main kitchen area not labeled to indicate its contents. Ensure all containers are labeled. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in clean storage area with deep grooves and scuffs during inspection. Resurface or replace.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restrooms during inspection. Acquire covered waste bin or lid for existing bins.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors cracked and damaged throughout kitchen area. Repair needed. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored in conjunction with customer food during inspection. CDI - PIC moved.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food handle handle cell phone then proceed to handle clean equipment and food preparation. CDI: Employee washed hands. REPEAT VIOLATION 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw burger, change gloves, and then handle ready to eat food and clean utensils. CDI: Employee doffed gloves, washed hands, and donned new gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced pastrami, ham, turkey, and corned beef still cooling from prep this morning at 9 am. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed left side of prep top cooler holding some items above 41F. Observed 2 items in reach in part of prep cooler holding above 41F. CDI: Items were voluntarily discarded. PIC noticed that the cooler fan was blocked on one side and the temperature gauge had been bumped higher by the over filling. CDI: Some items removed and temperature knob turned down to the level it normally is left on. Cooler came down to proper temperature. Observed blanched fries left out at room temperature on the counter. CDI: Product was rapidly cooled in the walk in cooler due to being out just during the inspection. EHS provided PIC with a TPHC form and PIC filled it out to use when it is busy and they keep the fries out of the walk in to prevent from having to go in and out of the walk in constantly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed the reminder statement is cut off on the bottom of the menu. VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed no consumer advisory for burger protein add on. VERIFICATION REQUIRED EHS noted that the same symbol for the undercooked proteins is used to also show a protein substitution for chicken on the cheesesteak and for a note about wing sauces. Remove or change the symbol so that it is not the same as the consumer advisory symbol.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer dispensing over 400ppm quat. CDI: Chemical company representative arrived on site to perform dish machine maintenance and was able to change out the dispenser tip so that it dispensed closer to 200ppm quat during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut deli meats cooling while tightly wrapped and double stacked. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed unlabeled squeeze bottle at the grill. CDI: PIC identified product as oil and properly labeled it.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusted throughout out. Replace shelving. REPEAT VIOLATION some improvement from previous inspection. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near prep sink in need of recaulking to the wall.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with food debris and build up throughout.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors damaged in several areas throughout kitchen. Observed paint chipping and peeling at back door and threshold.

6-303.11 Provide required lighting intensity. Observed 2 lights out in hood. Replace lightbulbs.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food handle handle cell phone then proceed to handle clean equipment and food preparation. Observed employee handle soiled equipment at dish machine then handle clean equipment without washing hands. CDI, employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pot stored in hand washing sink. CDI, pot removed from hand washing sink to provide access to hand washing sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken over bacoN. CDI, foods relocated for proper storage. . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dish washer handle and wash soiled equipment then remove clean equipment from dish machine and handle clean equipment. CDI by instruction to remove gloves and wash hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed sauce with date of preparation of 10/19. CDI, sauce voluntarily discarded. Improvement made since previous inspection. Points not escalated today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed hamburgers on menu and steak that is cooked to order on menu but menu item not asterisked to consumer advisory footnote. VR to ensure menu items identified to consumer advisory.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, chemical bottle labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

4-501.11 Maintain equipment in good repair. Observed side burner of steam table not in working order per chef. Repair. Observed 2 lights out under hood.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table and on top of clean pans.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC certification was expired. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed currents signed employee health policy did not include non typhoid Al salmonella as reportable illness. CDI, updated employee health agreement form emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for vomiting and diarrhea cleanup. CDI, sample procedures emailed to operator. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed hand washing signs missing from restroom hand washing sinks. CDI, signage provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed steam table not turned on and several foods hot held below 135 degrees F. See temperature observation chart. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler not maintaining TCS foods at 41 degrees F. TCS foods observed maintained between 43-44 degrees F. All foods over 4 days held between 43-44 degrees F voluntarily discarded. Manager lowered thermostat and maintenance scheduled to arrive this afternoon. Visit to ensure long term calibration of walk in cooler and ensure unit maintaining TCS foods at 41 degrees F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed hot dogs not date marked in walk in cooler and low reach in drawer. Observed Mac and cheese with date of preparation of 6/26. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single-service cups used as scoops in dry food containers.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of food (spices and squirt bottles) near grill area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food with bracelets on wrists.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed two ice scoops, one stored directly on counter top and another stored on top of to go to go containers. CDI-PIC removed ice scoops and placed at dish area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken above RTE hot dogs in cold drawers. CDI-PIC rearranged storage order.

5-205.15 Maintain a plumbing system in good repair. Observed large amount of pooled water at ice machine leading toward grill area. Repair

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed deli turkey and deli ham cooling in walk in cooler while wrapped and overstacked. CDI-PIC spread deli ham and turkey out onto sheet trays and placed them in freezer for rapid cooling. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at cold drawers. Replace torn gaskets

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle labeled chlorine solution with over 200ppm chlorine solution. CDI-PIC diluted chlorine solution in spray bottle to 100ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed recently prepped sole slaw and shredded lettuce cooling in flip cooler. PIC stated cole slaw and shredded lettuce was prepped 30 minutes prior to inspection and placed directly in flip cooler. CDI- REHS educated PIC on not cooling in flip cooers because Flip cooler is not designed to cool TCS food items, only designed to hold TCS items cold and PIC placed container of cole slaw and shredded lettuce in freezer for rapid cooling. Cole sl;as and shredded lettuce reached 41F or below within 30 minutes of being in freezer. -REPEAT VIOLATION-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen area. Contact pest control service for removal of flies and to mitigate flies from entering kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with food debris and/or build up of dirt and debris. CDI-PIC placed can opener in dish area to be properly cleaned and sanitized. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in low boy such hummus, slaw, and heavy cream out of cold holding temperature (see temperature chart) internal temperature of low boy reading was 43F. Also observed all items in walk in cooler such as diced tomatoes, salsa, portioned container of rice, elbow noodles, corned beef, large container of blanched fries, and large container of RTE chicken wings out of cold holding temperature (see temperature chart) internal reading of walk in cooler reading was 39F. CDI-PIC discarded items from low boy and will keep items out of low boy until low boy can be serviced and have temperature adjusted to maintain TCS foods at 41 or below. PIC also discarded items in walk in cooler out of cold holding temperature. PIC stated items have been in walk in cooler for over a day or two and may not have cooled properly during the initial cooling process. -REPEAT VIOLATION- VR- a verification visit will be conducted within 10 days to insure TCS foods in cold holding are at 41F or below in low boy and walk in cooler

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed recently prepped shredded lettuce and chopped lettuce wedges cooling in flip top cooler. PIC stated lettuce was prepped at room temperature and placed directly in flip cooler. CDI- REHS educated PIC on not cooling in flip cooers because they only hold temperature and PIC placed containers of lettuce in freezer for rapid cooling. -REPEAT VIOLATION-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers near grill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping and handling food items without head coverings.

4-501.11 Maintain equipment in good repair. Observed low boy with an internal temperature of 43F. -REPEAT VIOLATION-

5-501.17 Provide a covered waste bin in female restrooms. Did not observe a covered waste bin in women's restroom. -REPEAT VIOLATION-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy does not include nontyphoidal Salmonella. CDI-REHS educated and provided the PIC with an updated Employee health acknowledgement form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the clean up of vomit and diarrheal events. CDI-REHS educated and provided the PIC with a template plan to be implemented.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 ice scoops, robo cube, meat slicer and can opener with food debris and/or build up of dirt and debris. CDI-PIC placed items in dish area to be properly cleaned and sanitized. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all items in the prep top cooler and low boy such as egg salad, slaw, cut tomatoes, deli ham and turkey, pico, and grilled onions out of cold holding temperature (see temperature chart). Also observed all items in walk in cooler such as baked beans, cut tomatoes, diced tomatoes, chili, shredded beef, and elbow noodles out of cold holding temperature (see temperature chart). PIC contacted operator to service coolers and food in each unit were placed on time for 4 hours and will be discarded after 4 hours. Operator arrived at facility after 2 hours and is currently servicing unit. VR- a verification visit to insure TCS foods in cold holding are at 41F or below will be conducted no later than 12/31/2021

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed deli turkey, ham, roast beef, egg salad, and cilantro slaw without proper date marking. CDI-PIC properly dated items that were made previous day. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed corn, green beans, and deli meat dated 12/11/2021 in cold drawer, walk in cooler, and low boy. CDI-PIC discarded items.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cut tomatoes, diced tomatoes, and house made ranch cooling with tight wrap around product in walk in cooler. CDI-PIC removed tight wrap from products for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed prep cooler with low boy at an internal temperature of 49F and the walk in cooler with an internal temperature of 44F. CDI-Operator serviced prep cooler and walk in cooler and both unit coils have been cleaned and external temperatures are at 36F. Bar handles broken on bar beer cooler. PIC stated cooler is on order. -REPEAT VIOLATION- No point increase due to improvement of equipment.

5-501.17 Provide a covered waste bin in female restrooms. Did not observe a covered waste bin in women's restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed black residue on white flap inside ice machine. CDI-cleaned during inspection

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed clear containers unlabeled at cooking equipment.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelets.

4-501.11 Maintain equipment in good repair. Observed damaged handles on bar beer cooler. PIC stated cooler is on order.

4-602.13 Nonfood Contact Surfaces - C: Observed black residue on walk in cooler door gasket.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hood and filters with build up. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage in kitchen and ceiling tile slide out of place near dish machine.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed server use bare hands to retrieve ice scoop that had fallen down into the ice. Bare hands in direct contact with ice used for customer beverages. CDI - PIC discarded ice.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed both bar hand sinks mixed up with dump sinks with soap at dump sink for hand washing and condiments, towels, sanitizers stored on hand sinks. Ledges in front of hand sinks used as speed rails for liquor bottles. CDI - PIC removed items from hand sink and moved soap from dump sinks to hand sinks. Do not use hand sinks for other purposes. Do not store items in or on the hand sink. Hand sinks must be stocked and open for use at all times.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with black organic buildup. Clean frequently to prevent buildup.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made foods including chili, red sauce, green beans, queso sauce which had been previously cooked and cooled and held in walk in - all in hot wells reheating for 3 hours all less than 165f. CDI - PIC discarded and replaced with new portions reheated to at least 165f.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed blanched fries and wings cooling overnight still above 41f in walk in cooler. Observed blanched fries cooling for over 3 hours still at 90f in WIC. CDI - PIC discarded. When cooling hot foods, make sure the food moves from 135 - 70 within 2 hours and then reaches 41f within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed numerous house made sauces holding at room temperature in kitchen. Sauces may contain TCS ingredients and/or may be heated in house. Sauces which may be considered TCS must be temperature controlled or provide documentation that sauces are shelf stable. CDI - PIC to keep sauces which may be TCS in cooler at this time.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various prepared TCS foods like cooked fries, cooked wings and house made ranch - or open commercial TCS foods including hummus, cottage cheese, milk, and cream - all with no date marking present. CDI - PIC discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed blanched fries and cooked wings cooling in deep plastic tubs sealed tightly with lids and double or triple stacked in walk in cooler. CDI - products discarded. When cooling foods, use methods that allow air flow for them to quickly cool. Do not cool hot food in deep bulk plastic containers. Do not cover with lids or wraps until cooled. Do not stack cooling food together. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed significant gapping around side and bottom perimeter of back door sufficient to allow pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few house flies in kitchen area and small flies under equipment at bar area. Contact PCO for service.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed milk, juices, sauces, and numerous beer bottles stored immersed in multiple inches of foul water in bar slide top cooler with clogged drain line. PIC discarded. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of potatoes stored immediately adjacent to/underneath to back of house hand sink. Splash from hand washing visible on product. Do not store potatoes at the hand sink area. Observed liquor bottles stored on shelf of bar dump sink which is adjacent to bar hand sink. No splash guard present to prevent splash from hand washing onto liquor. Do not store liquor bottles on dump sink shelf or install a splash guard barrier to prevent cross contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth laying on prep surfaces in kitchen. Once a wiping cloth has been used, place it into sanitizer if it will be used again or remove it to soiled linen receptacle.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop laying in server area beverage station ice bin with handle in direct contact with the ice. Store the scoop in a sanitary manner so that the handle remains out of the food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups and lids stored directly on the floor beside the server station beverage dispenser. Store all single service items at least 6 inches off of the floor.

4-501.11 Maintain equipment in good repair. Observed bar cooler with clogged drain line and standing foul water. Upright freezer and walk in cooler with damaged gaskets. Observed bar slide top coolers with damaged handles repaired with duct tape. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple coolers at bar area with buildup/dried residue/standing liquid on interior surfaces. Observed multiple non-food surfaces behind bar equipment with buildup. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed floor drains behind cook line to be clogged. Observed floor drains at dish area to be running slow. Observed leak from hand sink drain line near walk in cooler. No backflow was observed from any drain, however, evidence present around baseboards of previous drain issue. Plumbing system needs to be evaluated and repaired by professional and grease trap needs to be serviced to ensure no blockage present. EHS will return to verify plumbing/drainage continues to operate as intended.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and walls throughout back of house areas with some damaged areas. Flooring around plumbing under ice machine with heavy organic buildup. Floors under/behind equipment at bar with heavy buildup.

2-301.14 Wash hands before donning gloves and between gloves uses. -P observed staff donn gloves with no hand wash. CDI- coached

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at both bar hand sinks while bar in service. CDI- restocked

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and sliced cheese at 45F CDI removed to cool

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken on day 8 from date mark. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory missing asterisks. VR

3-501.15 Cooling Methods - PF observed ground beef cooling in covered plastic container at72F within 2 hours. CDI- removed to large sheet tray

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch on- CDI- removed

4-501.11 Maintain equipment in good repair.Observed multiple broken handles behind bar with duct tape and broke hand sink at bar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive debris accumulation on most equipment behind bar.